Based on your question is simply the practice of beef bone broth, beef bone broth is most commonly used in noodle soup base, beef hot pot soup base. Beef bone broth is characterized by: bright soup color, sweet taste, strong flavor of beef bones, eat up do not feel greasy. This is the reason why beef bone clear soup is the most popular.
Before answering this question, I looked up a lot of methods of making beef bone broth. I found that all of them use beef bones to make the broth, and I think they are doing it wrong from the beginning. Beef bones are not used to make real clear soup. There are four types of beef bones in common use: (1) beef bone, (2) beef spine, (3) beef rib, and (4) beef fan bone. Beef bone and beef spine contain bone marrow, the soup will be very rich, because more fat and greasy, generally these two types of bones are used to make more beef bone broth. Beef ribs and beef fan bone these two kinds of bones do not have excess fat, simmered soup flavor sweet, and simmered soup is not easy to become white. Therefore, beef bone broth should be made with beef ribs and fan bones. In addition to the selection of beef bones to pay attention to, the production process is also quite elaborate, so how to make beef bone broth? Details please look down, after reading this article you will understand.
Beef bone broth production method - soup color is bright, taste sweet and sweetRequired ingredients: 50 pounds of water, 5 pounds of beef ribs, 3 pounds of beef fan bone, 3 radish, an apple, 20g of Chenpi, dahuric dahurica 15g, ginger, white wine, salt
>>> production steps < ;<<
1. Beef ribs and fan bones are cleaned, then chopped into large pieces, and then soaked in flowing water for 60 minutes.
2. Beef ribs and fan bones blanch in cold water, add ginger and white wine to deodorize. Blanch over high heat and then fish out and clean. The purpose of this step is to blanch bleeding water to reduce the fishy flavor.
3. Add 50 pounds of water to the soup bucket, then add beef ribs, beef fan bones, ginger, Chenpi, Angelica dahurica, boil over high heat, skim the floating powder on the surface of the soup, and then turn to low heat, the fire should be controlled at the minimum, the soup surface is seemingly open non-open state, simmering for 3 hours. (Note: the fire must be controlled, small fire out of the clear soup, large fire out of the soup, control the fire is one of the keys to simmering clear soup).
4. radish, apple peeled and cut into large pieces, and then half an hour in advance to add to the soup, these two ingredients can be simmered for half an hour, too long will become rotten.
5. Three hours after the beef bone soup becomes clear soup bright, fresh and fragrant, and finally add a little salt seasoning can be.
Simmering beef bone broth notes1. In the production of beef bone broth before, be sure to remove the blood of beef bones, odor, otherwise the broth will become very fishy affecting the flavor.
2. The production of this beef bone broth, add apple purpose is to make the soup flavor becomes more fresh and sweet to make the broth become more mellow. The role of adding the peel is to deodorize and increase the aroma, adding the peel makes the soup become more fragrant, but the amount should not add more or it will cover the flavor of the broth.
3. Simmering broth is important to control the fire, a little fire power into a thick soup, small fire out of the clear soup, big fire out of the thick soup, remember.
4. Simmering beef bone broth do not add large spices (such as: star anise, sesame leaves, cinnamon, etc.), add spices not only can not make the soup fragrant but will affect the flavor of the soup, and add large spices soup color will also become dark.
5. Simmering out of the broth is generally used to make the most common noodles, it is recommended to keep a constant temperature of 80 °, if less than 80 ° soup is easy to change the flavor.
6. Simmering out of the broth if the day is not used up, before leaving work to fish out the residue inside, and then boil the broth open in a ventilated and airy shelf, half open the lid, the next day when used to add water to the bones together with the simmering of the same can be used, but also so that recycling of the broth flavor is also better.
ConclusionBeef bone broth is concerned about the choice of ingredients and fire control, as long as you master these tips you can easily simmer a delicious broth. Hurry up to collect and save to start a business to open a store spare it!